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Roast Chicken and Scallions

One heavy rimmed baking sheet is all you'll need -- everything is cooked on it. Roasting a quartered chicken instead of a whole one takes less time.

  • prep: 5 mins
    total time: 55 mins
  • servings: 4

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Ingredients

  • 1 whole chicken (4 1/2 to 5 pounds), quartered, backbone removed
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 8 large scallions (or 10 to 12 small)
  • 1/2 cup dry white wine, such as Sauvignon Blanc

Directions

  1. Step 1

    Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.

  2. Step 2

    Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.

  3. Step 3

    Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.

Source
Martha Stewart Living, April 2010

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